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Poblano and Black Bean Quesadillas with Smashed Avocado

Posted by Olivia Aceituno on
Poblano and Black Bean Quesadillas with Smashed Avocado

O-Live & Co. Organic Olive Oil

 10 6-inch corn tortillas

  • 2 tablespoons Olive & Co. Organic Olive Oil, plus more as needed
  • 2 medium-large poblano peppers, thinly sliced
  • 1⁄2 yellow onion, thinly sliced
  • 1⁄2 cup frozen corn
  • 3⁄4 cup black beans, drained and rinsed
  • 2-3 limes
  • 1 1⁄2 cups sharp cheddar cheese, more as needed
  • 1 1⁄2 cups pepper jack cheese, more as needed
  • Salt and pepper, to taste
  • 2 avocados
  • Cilantro, for serving
  1. Add 1 tablespoon of olive to a large pan over medium-high heat. Add the poblano, onions, and salt

and pepper to taste, and cook, stirring frequently and are lightly browned, about 4-5 minutes.

  1. Add in the corn and black beans and stir to combine. Once warmed through, remove from the heat

and squeeze 1 half to a whole lime over the mixture and stir to combine. Taste and adjust as


  1. Transfer to a plate and wipe out the skillet.
  2. Add 1 teaspoon of olive oil to the same skillet over medium high heat. Once hot, add the tortilla

and scatter over a small handful of cheese, then spoon over some of the poblano mixture.

  1. When the tortillas turns just golden brown, about 1-2 minutes, fold it in half pressing it with a

spatula to flatten it. Sprinkle the outer tortilla with salt, flip it over carefully and sprinkle the other

side with salt.

  1. Transfer to a baking sheet in the oven to keep quesadillas warm and repeat with the remaining

ingredients to make more quesadillas using 1 teaspoon more olive oil at a time to ensure flaky,

crispy tortillas.

  1. Make your smashed avocado. In a bowl with 2 avocados, smash together with the juice of 1 lime

and a big pinch of salt.

  1. Serve warm quesadillas with smashed avocado and fresh cilantro.

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